Peel and finely chop the ginger. Finely chop the spring onions. Juice the limes.
Cut the salmon in to 20 2.5cm cubes.
Make the glaze: place the sake, mirin rice vinegar, soy and sugar in a pan. Bring to the boil and reduce until slightly thick and syrupy.
For the sauce: place the chopped spring onions, lime juice, sugar, soy sauce and ginger in a pan and simmer for 5 minutes. Allow to cool.
Place the salmon cubes on to skewers. Griddle on all sides to slightly coloured but raw in the middle. Cook with the glaze just before you need to serve. Serve with the sauce.
«This recipe can easily be adapted to other types of fish.»